The Best Winter Drink You Never Heard Of!

This is the Apres Ski cocktail you all need! There’s simply nothing better or more satisfying than this drink. This version is adapted from Jamie Boudreau’s recipe, although I’m not sure he was the first to do this one. For me this drink definitely calls adventures in the mountains to mind and it’s just so satisfying to drink while playing toll on the snow. Here in LA if I want to see snow I have to go and seek it out, but it does get chilly here at night and this is that perfect snuggle up to the fire and feed my inner child drink! My very first experience with this combination was on a particularly busy night at Coles and my friend Ria Soler who was then the west coast brand ambassador of Chartreuse came through my bar with a thermos full of this stuff. Since that time it’s been a go-to of mine during the holidays.
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00:00 Teaser
00:13 Intro
00:27 Open
00:36 Verte Chaud
06:36 Tasting Notes
07:55 Recipe
08:00 Thank you Patreon and Members
08:25 Outtake
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Recipe:
2oz (60ml) Green Chartreuse
6oz (180ml) Hot Chocolate
Whipped Cream on Top
For hot chocolate:
3 Cups Whole Milk (or milk of choice)
8oz (270g) Semi Sweet Chocolate
3tbs Brown Sugar
Pinch of Sea Salt or Fleur De Sel
Whisk in a pan over medium low heat until chocolate is fully dissolved.

[@sdfgsfdgdfgdfgsdgfdfg]

In contrast to the featured comment i think his demeanor is relaxing and feels really genuine, like when a friend shows you a new cocktail they found

[@kidyuki1]

The back and forth about snerk was one of the cutest and least adversarial exchanges Marius and Leandro have had on screen. 10/10

[@ChristopherOdegard]

Yes, Leandro, electric kettles do boil water. - Cocktail sounds amazing, and it will be going on my list! Thanks guys. Happy holidays!

[@Khvalheim10]

Verte Snerk certainly sounds like something the Swedish Chef from Sesame Street would say.

[@Urotsukidoji1]

I like Green Chartreuse, but would have never thought of doing this..... will need to try!

[@jordaninnerarity8162]

Thanks for the recipe! The kids enjoyed the Hot Chocolate and I enjoyed my Verte Chaud. I'm glad to have another reason to keep Chartreuse stocked in the bar.

[@blindtomuk]

I have drunk so many of these over the years in French ski resorts. Not usually made with the same level of care you displayed. The French are rather more into Nesquik for their chocolate. With your heritage you will be pleased to hear that my favourite was the hot chocolate in Italian ski resorts. Was so thick you could stand the spoon up in it.

[@boozeontherocks]

These are really good/ I did one of these recently and I was so happy with the way it turned out.

[@samswilly14]

Definitely will try this, I love green chartreuse and this made me very excited lol

[@TheSpiritoftheCocktail]

LEANDRO!!!! I need to try this right NOW!!!! This looks so tasty, it warms my heart!!! Plus 60 mil of Green Chartreuse ain't nothing to sneeze at!!! CHEERS!!!!!

[@peterverdon645]

Looks really good. Will definitely be trying this

[@guidoencalada3336]

In Ecuador, the milk skin is commonly eaten with bread. They call it Nata (pronounced "nah - tah"). It's very good.

[@darrenburns123]

......... Snerk 😆😆😆

[@dtape]

This looks delicious. If I go to any holiday parties this year this cocktail is what I'll bring in a big thermos to share.

[@davidmorgan1408]

Ohhhhh myyyyyyy Sounds amazing! Will be trying this tonight.

[@codygeddes4213]

The lack of understanding of thermodynamics feels right for a channel about cocktail making 🤣. Banger of a cocktail!

[@6919wally]

Growing up we love the skin that form on top of boil milk, especially on espresso 😋😋😋

[@jpaules]

Looks amazing!

[@Javic167]

Here in Germany we do this with Jägermeister. Every time I visit the christmas market with friends, we order a heiße Schokolade mit Jägermeister, sometimes people look at you like if you're crazy, but only till they've tasted it.

[@JaxBespoked]

After making this for several years, I riffed on the theme using white chocolate, basically a Verte Chaud Blanc. It really highlights the Chartreuse flavors. When making the basic I prefer to use really really dark chocolate (85-90%).

[@thomasbareigts9221]

Great drink ! In Savoie we also doing it with Génépi Liqueur but love it with Chartreuse

[@esprit-xd2lq]

Ah, I love when people measure one thing in cups and another in grams while writing a recipe. It's not confusing at all

[@StevvieZz]

Pretty sure they actually just call it a "Green chaud" in France :) with the "chaud" just pronounced like "show" :P Love your channel by the way! I've been waiting for it to get a little colder to make this drink!

[@gravitywaves2796]

I'm going to try this one really soon. For once a new cocktail without an expensive liquor store trip (I keep chartreuse around), just to the store for some chocolate.

[@elboxeo403]

Wow TWO bold ounces of Green Chartreuse. This cocktail doesn't play around. I will definitely try it

[@mariannakump8857]

Hot Green Sludge...the Winter cocktail of 2022. 😁 Actually, this sounds delicious. 💚

[@thomasbareigts9221]

If you're into an "Après Ski Savoyard Mood" you should check the Grolle, a drink and a drinking kind of jar used for festives occasions. Also called the "Friendship Cup". Very fancy way of rewarming ^^

[@daphnea5447]

You should collab with Joshua Weissman on a show called Whisky Business, where you make whisky drinks and Joshua cooks with booze.

[@TheEducatedBarfly]

I’d love that. He’s great!

[@AniHajderaj]

that comment was nonsense, i don't even mix drinks often but this channel is calming to watch

[@astroboyfan12]

Definitely not something I would have considered tasting, but I will give it a try. The hot chocolate 🍫 seemed easy to follow. Thanks for sharing!

[@marcelramos8679]

Here in Brazil we have a drink for winters called "Choconhaque"... its similar to this one you show us but we use brandy!

[@smokeytiki3185]

Sounds yummy!

[@aenamabag]

It's funny that its probably true that no one has heard of this, but a hot chocolate is the recommended use for chartreuse written right on the bottle.

[@franzfanz]

It's a billion degrees here. The thought of rolling around in some snow seems very welcome right about now.

[@TomRyanMKE]

Verte chode, on the other hand, is something completely different. In the event of verte chode, consult your doctor immediately.

[@rivanphallanx]

Those choc chips are bloomed. This is probably the best use for those.

[@917bigcat]

Purportedly a favorite before bed tipple of Salvatore Dali.

[@kalenberreman8252]

My go to in late December.

[@TheBFMV38]

Chartreuse is our local pride here in Voiron 🤗 the recipe you are showing is called "Green Chaud" in France

[@TorkildKahrs]

Snerk is even better with a Bergen accent 🌧

[@jordansteffen]

I don’t know if that’s the same person that stopped by my bar with a thermos of chartreuse and hot chocolate since I was in nor cal at the time but man was that the best surprise ever.

[@miisaki3445]

Could I replace the Green Chartreuse with other liquor? Which one you recommend me?

[@f00dify]

Do you think it would change much to use Yellow Chartreuse? I know they aren't too much different in terms of flavor profile, but it would be cool to do a side-by-side.

[@udiisaak6913]

Great video! just saying that 8oz is 240g so.. is it 8 or 9?

[@JeanOlaf]

This works really well with Génépi too 👀 in fact I bet a lot of sugary alpine liqueurs go well with a hot drink. You gotta fend off that mountain cold you know

[@XielefR]

Jägermeister works pretty well in hot chocolate as well.

[@mmeiselph7234]

Quite the zing. It's interesting in that if you take the time to cook the chocolate down a little, it's particularly silky and thick. Glad I bought the bottle, now a world of Last Word variations beckons...

[@tamalsaha4409]

Haha PaPah got mentioned! "The whiskey business" !!

[@matthewanthony2433]

I came for the cocktails I stayed for the facial expressions whenever the camera man speaks 😂

[@nicolasmassaria436]

I'm a bartender from Savoy in France (where Charteuse is made btw ^^) and everyone calls this drink a "Green Chaud" (double translation makes this tricky i suppose).

[@tonymcdaniel3883]

Tried this today. It’s delicious. Definitely not a flavor combination that I would have thought of.

[@roypeterson9938]

The recipe for the Hot Chocolate does not mention the brown sugar. How much did you add?

[@mga929]

He adds 3 tbsps.

[@mjverostek1278]

Also, hot buttered rum is the best cold weather drink.

[@flood2x2]

@JoshuaWeismann I smell a whisk-y business/whiskey business crossover event. The most ambitious crossover event since...

[@Ghorda9]

can't you prevent the skin by keeping the milk under 80c?

[@puredope94]

In Finland we drink our afterski Hot chocolate with mint liquor

[@Stratplayer05]

Ach, Hans, run! It's the Vert Snerk!

[@MrKevmomoney]

Try it with Abuelita Mexican Hot Chocolate it’s even better.

[@mattgoldsworthy6453]

If you have ever read the back of the label of Green Chartreuse you would also know this recipe :D Love reading labels. Can be surprisingly informative.

[@OleVinny]

I demand a verte snerk video

[@K2Phan]

Leandro is a golden retriever.

[@daphnea5447]

~Whisky business!~

[@TheSpiritoftheCocktail]

YESSSSSSSSSSSSSSSSSSSSSSSSSSS!!!! I'm number 1!!!!

[@Ryan-ro1dg]

I'm happy to see this show get more and more sophisticated and continue to try and improve, and objectively succeed. But I also find myself missing when the show was chaotic and uncomfortable 🥀

[@TheEducatedBarfly]

Ah well. Maybe we’ll regress 😂

[@FantomMind]

Now we need to create a chocolate, Chartreuse, and whisky drink called the Whiskey Business.

[@Ghorda9]

a bourbon eggnog with chartreuse and creme de cacao could be good.

[@deafeningsilence5121]

you should have JW on the show and teach him how to make some proper classic cocktails or something :D

[@TheEducatedBarfly]

Yep down for it. Go make some noise in his comments!

[@robertoceferino1456]

This guy's attitude makes the video worth watching

[@mjverostek1278]

And here I am just mixing cheap vodka, peppermint schnapps, and Swiss Miss.

[@TheNumbers400]

Welcome to the Educated Barfly´s cooking show :)

[@TheEducatedBarfly]

Just you wait…..wink wink

[@ogreenius]

2 oz of Green Chartreuse! Sweet Jesus that's a potent drink. That's like 1.5 regular cocktails of booze. 😄

[@Ghorda9]

it's close to 2.75 standard drinks (aus)

[@sancus1]

This stuff is awesome but I really prefer the name Chartreuse Chocolat to Hot Green :P

[@bogatyziomeklildurka2539]

it's called "kożuch" in polish

[@colbert4win]

This intro speaks to me

[@joe_hutnak]

If you're going to quote Josh Weismann's "whisky business," you gotta sing it like he does, including the falsetto.

[@sndgo1]

The Educated Barfly, just a bit of an education here. The "skin" that forms on top of milk when is heated is cream. You said no one likes it, but that is not true. In Colombia, we make a dessert out of it by boiling milk and continuously removing the cream. We add sugar to the milk and after all of the cream is removed we add rasins and rum. It is called Postre de Natas.

[@TheEducatedBarfly]

Well to be fair I wasn’t talking about the entire world when I said “nobody likes it” what I really meant was nobody in my sphere…I’ve only ever heard disdain for it. I personally do like it. Thanks for the recipe! I’m going to try that! Cheers!

[@frankadams307]

It would be great if you could give your listeners the spelling of some of your drinks. Thx.

[@TheEducatedBarfly]

We’ll this thumb is missing the e for sure. That’s Marius 😂

[@thomasfrederiksendk]

Hot chocolate. It works with almost anything in the drinks cabinet. Almost...

[@luisalbertocastro5940]

Mmm Hot Chocolate! Salud! Cheers!

[@williammountfield8508]

I’m down for adopting snerk into English.

[@parkeranderson1172]

The arguments in this episode 😂😂 I still don’t understand the comment reading at the start of recent episodes

[@gdog009]

I see Chartreuse, I am.

[@gdog009]

just saw the end - great... I'm an enabler now too?

[@independentmind7782]

Help me with this logic: Leandro: “Don’t pour this hot chocolate in a cold glass because the glass will shatter” *proceeds to pour hot boiling water into a cold glass, which doesn’t shatter 🤔🤷😂

[@parthsethia4223]

Chatreeeusssseee

[@wpmulligan]

Where I am 2 ounces of Green Chartreuse costs $5, so everybody only gets one serving of this.

[@csongorkakuk5871]

I tried this once but only with 1 oz of Green Chartreuse because where I am 2 oz would cost about 3.5 dollars. Cheaper than your place but still a fortune. lol

[@stillvisionsmusic]

I think the best descriptor I've heard for Chartreuse is "It's like being punched in the face by a pine tree, in a good way".

[@Ghorda9]

so like driving behind a log truck, but pleasant?

[@nearcoincidental]

Après Italian sub😂

[@Johnny_Shikari]

Everytime I see a cocktail recipe with green Chartreuse I'm thinking "One of these days I'll buy a bottle to try all those recipes" and every time I see a bottle of green Chartreuse I'm thinking "Hmmm I don't know... It's kinda pricy... Maybe some other time" and get something else instead 😅

[@staceyjohnson6611]

Genepy is a lower cost substitute for both green and yellow chartreuse.

[@k1ngk4gl3]

The Legacy of Kain Presents: _Leandro: Demon Reaver_

[@TheEducatedBarfly]

Love it let’s get this into production stat! You’re writing the script right?

[@HotelPapa100]

Lactoderm is LITERALLY milk skin.

[@olivierlevasseur6034]

Leandro, it's pronounced "Vherte" (rhymes with Where but with a T at the end) and "Show", not "Shod".....just sayin' #frenchpronunciationnazi Also, in French, it doesn't mean anything. Hot Green? If it had been a hot glass, then it would be Verre Chaud (Vhere Show). Also, no one likes milk skin but my bother. My mom used to warm up milk when we grew up and the skin would be floating on my bowl as a result. That's when I discovered my gag reflex. However, I have made the occasional clotted cream in the true British style and it's basically slow-cooked heavy cream skin - now THAT'S delicious! That being said.... I will try this one soon but I will be using some posh Valrhona chocolate.

[@darrenburns123]

Regarding the initial comment.. need to remember he is not from California, Boston or Chicago I think? Who are more straight to the point unlike alotnof Californians... Like New Yorkers, friendly but no bullshit

[@calebmiears5866]

Y’all let him know they make bigger size shirts

[@TheOpus528]

This video went off the rails with the milk skin digression

[@mattmathai]

You can pour boiling water into even the thinnest glass. Just put a spoon in first. Science magic, FTW!

[@avb19d6]

Netflix on the couch? How about Educated Barfly while behind the bar?

[@TheEducatedBarfly]

Barfly and chill 😂

[@avb19d6]

@@TheEducatedBarfly haha, that’s the future. Also, idk if you guys take drink request? I recently just made the Spitfire by Tony Coniglaros. Really tasty drink and it’s Brandy based which I know y’all love. Tony Conigliaros Spitfire (Cognac) 1½ ounces cognac ¾ ounce lemon juice ¾ ounce egg white½ ounce sugar syrup ½ ounce crème de pêche ¾ ounce dry white wine.

[@ThickMcRunsFast]

Jokes on you, i've heard of this one before

[@markc8126]

Your French pronunciation is hilarious. 🤣

[@tgirard123]

I'm sure it's good, but it kind of sounded like if you soaked a pine cone in chocolate milk and then tried to drink it... Does that mean I'm going to try it? You bet your ass I am. Where's my packet of Swiss Miss?

[@TheEducatedBarfly]

Get it!

[@lathropedition]

Nothing I love more is to watch two grown men debate on boiling water. Who the F cares!?!

[@MoKiShea]

No I would not like vert snerk Sam I am

[@tedwojtasik8781]

Why would you use chocolate chips to make hot cocoa? The correct way is to use unsweetened bakers chocolate and add sugar until ratio is achieved slowly. Pre-sweetened chips do not allow regulation of the sugar content which I would think would be extremely important when using Green Chartreuse which is exceedingly sweet. I would essentially make a low-sugar hot cocoa knowing I would be adding the Green Chartreuse. This recipe sounds waaaaayyyy too sweet for anything other than a cockroach.

[@ambientobsession5298]

This sounds horrible. Though so does a Jägerita and those are great.